How to cook sausages

Prick or not to Prick – this is a good question.

If we reflect on the “rations” era, it was recommended that sausages should be pricked.  Why?  Sausages were made with very little meat (obviously as it was expensive and difficult to get hold of), so they were filled with a high quantity of water to make the sausages as “stuffed” as possible – cheaply.  So logically when water is heated it expands, thus causing the skins to split and explode – cue The Banger!

Nowadays sausages come in a wide range of quality, ingredients and flavours and so should never be pricked as this releases the juiciness of the sausage and can cause splitting.

There is one exception to this rule – Cured Sausages!  These do need to be pricked to release any air bubbles that could harbour bacteria – the enemy of curing.

Of course apart from frying or bbq’ing sausages, the best way to cook them is in the oven.

Heat the oven to 180C/350F/Gas 4.  Place a wire rack either in or just above a roasting tray.  Cut the sausages at the links to separate them individually.  Spread them out evenly on your rack, so they do not touch each other.  Cook in your preheated oven for 10-15 minutes, turn them over and then roast again for another 10-15 minutes or until golden brown.  Cooking time will vary depending on how many sausages you are are cooking and their thickness.  Obviously thin Chipolata sausages will cook quicker than the likes of a thick Cumberland sausage.

Before serving, check the sausages are piping hot all the way through – Enjoy!